Pop-in-Your-Mouth Savory Gluten-Free Mini-Quiches

Cover mini quiche

Oh the gathering where something needs to be gluten-free so that my gluten-free peeps can eat. What is easy to make, easy to bring and easy to eat? Hmm . . . what about mini-quiches? Score!

Plate full mini quicheThese tasty little treats got rave reviews from not only my gluten-free loved-ones, but from others as well. A potato crust with a creamy egg filling form the basis. Bacon, onion and cheddar cheese combine with the basis to bring a familiar flavor while artichokes, sun-dried tomatoes with Swiss and Gruyere cheese blend savory and delicate flavors together. You can also come up with your own flavor combinations to create treats your friends and family will enjoy.

Pop-in-Your-Mouth Mini-Quiches

Yield: 30 Muffin-sized mini-quiches = 15 Bacon/Onion/Cheddar Cheese + 15 Artichoke/Sun-dried tomato/Swiss and Gruyere Cheese

Needed: 2 – 12 muffin tins, 1 – 6 muffin tin


1 – 20 0z package of frozen shredded hash brown potatoes
3 Tbls Oil
Salt and Pepper seasoning

Mix together all ingredients in a medium sized bowl, until hash browns are well-coated with oil. Grease insides of muffin tin cups. Spoon 1/8 cup into oiled muffin cups. There could be a remain of hash browns. Press down into bottom of cups. Cook crusts until browned about 20 minutes at 450 degrees. When cooked, remove from oven and turn oven down to 325 degrees.

Bacon/Onion/Cheddar Cheese Filling:
8 bacon strips cooked and cut into bite-sized pieces
1 onion minced
1 bag shredded cheddar cheese

Place a spoonful of each ingredient by order listed in 15 of the muffin cups. Distribute any remaining filling items evenly into each of the bacon/onion/cheddar 15 muffin tins.

Artichoke/Sun-Dried Tomatoes/Swiss and Gruyere Cheese Filling:
1/2 jar sun-dried tomatoes cut into bite-sized pieces
1/2 jar artichoke hearts marinated in oil cut into bite-sized pieces
1 bag shredded Swiss and Gruyere Cheese

Place about a spoonful of each ingredient by order listed in the 15 remaining muffin cups. Distribute any remaining filling items evenly into each of the artichoke/sun-dried tomatoes/Swiss and Gruyere 15 muffin tins.

Egg Mixture:
12 Eggs
1 cup heavy cream

Place all ingredients for the egg mixture in a pouring bowl or large mixing cup. Using rotary hand-held mixture combine all ingredients until frothy. Pour egg mixture into each ingredient-filled cup filling about 3/4 of each muffin cup full. Distribute any remaining egg mixture evenly into any muffin cup. Do not overflow muffin cups.

Cook filled muffin tins at 325 degrees for about 40 mins or until insides are firm and top is browned.

These mini quiches pack well to take to pot-luck brunches or in a lunch box and picnics. No serving or eating utensils are needed.

See easy, tasty and good.

Salsa Verde Slow-Cooked Chicken Tostadas and Tacos

What is easy to make, feeds many, is enjoyed by a variety of eaters, can flex with an estimated start time and is gluten free? We had nine family members – ranging from a one-year-old to adults – arrive in stages this weekend so I planned a meal that met all of the above criteria. What did we enjoy?

Salsa Verde Slow-Cooked Chicken Tostadas and Tacos!

A few weekends ago our family was invited to join the Hispanic Church members for lunch as we are looking to partner with them in developing a soccer ministry outreach to the local Hispanic community. We were introduced to a gluten free food option that were not aware of. It is called, “Crujientes Y Doraditos Tostadas Caseras Amarillo” – which translates to Crisp and Golden Brown Homemade Corn Tostadas. We enjoyed these so much I was inspired to build a meal which uses them.

This recipe feeds many, is enjoyed by a variety of eaters, is gluten free, flexes with estimated start times AND is super easy because it uses already-made ingredients.
Feeds: 15

For the slow-cooked chicken:
4 large boneless-skinless chicken breast halves
1 24 oz jar of Herdez Salsa Verde

Salsa Verde.

Salsa Verde.

Start the slow-cooked chicken about 4 hours before the estimated start time.

Cut chicken breast halves in half and place in slow-cooker and pour Salsa Verde over the top. Cook on high for at least 4 hours. After about 3 hours break up the chicken into smaller pieces and continue to cook. Just before serving break up the chicken even more. It should break up easily. Leave in slow-cooker for people to serve themselves.

Tostada and Taco Makings

Have the following food items on hand for people to build their own Tostada or Taco

1. Taco Shells
2. Tostadas Caseras Amarillos
3. The slow-cooked Salsa Verde Chicken
4. Black beans – warmed
5. Cheese
6. Shredded Lettuce
7. Sour Cream
8. Salsa
9. Cilantro
10. Limes for squeezing onto tostadas and tacos

Enjoy the Fiesta!

Rosemary Infused Bar Cashews – Inspired By Union Square Cafe

A Christmas party where everybody brings an appetizer to share . . . oh boy there probably won’t be many gluten-free options for my hubby. So what can I bring that others will enjoy and my hubby can eat? Oh, and can be made in about a 1/2 hr or so because with hockey and our kid’s band sharing their Christmas music on the same day as the Christmas party . . . that is all the time I will have.

The solution? Union Square Bar Nuts a.k.a Rosemary infused, sweet, salty and slightly spicy Cashews.

I found this recipe for dressing up cashews and then looked around and found many renditions of this recipe – some using already-roasted nuts, some using a variety of nuts . . . but none put the nuts back in the oven after dressing them so that the sugar could caramelize. So that’s what I did. Because of that, this recipe needs to start with raw, unsalted nuts. Yummy! The kids were eating them as I was packing them in a bag to take to the party.

Rosemary Infused Bar Cashews – Inspired by Union Square Cafe

2 1/2 cups raw, unsalted whole cashews or cashew pieces (which are cheaper)
2 tablespoons chopped fresh rosemary
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
1 teaspoon kosher salt
1 tablespoon unsalted butter, melted

Preheat oven to 375 degrees. Line a deep metal casserole dish with parchment paper. Place raw cashews in the casserole dish. Cook in dish for 10 mins stirring occasionally. Meanwhile, chop the fresh rosemary and combine the rest of the ingredients in a bowl. Remove nuts and toss with the “dressing” in the casserole dish to evenly coat the nuts. Place the mixture back in the oven for another 20 mins or so. Roast nuts, stirring occasionally, until the nuts are golden brown and roasted through. Remove from oven and place in a bowl to enjoy. They would also be great in a salad with perhaps some roasted beets and goat cheese and a vinaigrette dressing. Ooo I just might do that for our Christmas salad!

Food For A Crowd: Baked Potato Bar

Potato Bar

Last week we hosted our final weekly meeting for many here at our house.  I needed it to be pretty simple so we did a baked potato bar. This choice allows everyone to decorate his or her baked potato with toppings of their choice. I baked 24 russet potatoes in a 375 degree oven for a little over an hour. I opened cans of black beans, Chicken Chili and Beef Chili – both types are gluten-free (Trader Joe’s was my source for those) – and warmed them on the stove. Additional toppings were butter, salsa, sour cream and shredded cheddar cheese. A delicious salad and dessert were brought to our meeting by another gluten-free fan. Super easy, pretty cheap (the potatoes were on sale for $1.00/5 lbs) and satisfying for everyone. When everyone had their fill, we had some potatoes left over to enjoy at another meal.


Food for a crowd . . .

Potlucks can be very challenging to the Gluten-free eater. Last night we hosted a shared-dinner for 18 at our house. All the families know that we eat gluten-free so I had to be sure the menu was easy for them to do gluten-free along with being flexible and tasty for all eaters.

A taco bar was the ticket! We provided the ground beef (cooked with diced onions) using GF spices (chili powder, cumin, garlic salt and fresh ground pepper plus cornstarch and water to thicken a bit.). I assigned the other families all the yummy condiments which were: All-corn taco shells, spanish rice, black beans, shredded lettuce, shredded cheese, sour cream, salsa, guacamole, cilantro, and yummy limes for the finishing touch.

We had chips available and my son made regular and  gluten-free Rice Krispy treats for dessert and drinks were brought.

All enjoyed the meal. We will be gathering with these families for the next 14 weeks so more gluten-free dinners for a crowd will be enjoyed.